Jobs at Festan Foods Ventures

Key Responsibilities

• Food Preparation: Preparing a variety of dishes according to recipes and specifications, including appetizers, main courses, and desserts.
• Food Quality: Ensuring the highest quality of food by adhering to food safety standards and maintaining consistency in taste and presentation.
• Inventory Management: Assisting with inventory control, ordering supplies, and minimizing waste.
• Kitchen Hygiene: Maintaining a clean and organized kitchen environment to prevent food contamination.
• Equipment Maintenance: Properly using and caring for kitchen equipment.
• Teamwork: Collaborating with other kitchen staff to ensure efficient and timely food production.

Requirements
Additional Considerations:

• Education: A high school diploma or equivalent is typically necessary.
• Experience: Previous experience in a commercial kitchen is often required.
• Certifications: Some certifications, such as ServSafe Food Safety Manager, may be beneficial.

Essential Skills:

• Culinary Skills: Knowledge of various cooking techniques, ingredients, and flavors.
• Food Safety: Understanding and adherence to food safety regulations and practices.
• Organization: Ability to multitask and work efficiently in a fast-paced environment.
• Attention to Detail: Ensuring accurate measurements and proper food presentation.
• Physical Fitness: Ability to stand for long periods and lift heavy objects.

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Key Responsibilities

• Assisting the Restaurant Manager: Supporting the restaurant manager in overseeing daily operations and ensuring compliance with company policies.
• Staff Management: Supervising and training staff, assigning tasks, and addressing performance issues.
• Customer Service: Handling customer inquiries and complaints, ensuring customer satisfaction, and resolving issues promptly.
• Food Quality: Monitoring food preparation and presentation to maintain high standards.
• Shift Management: Overseeing operations during assigned shifts, ensuring efficient service, and addressing any problems that arise.
• Inventory Control: Assisting with inventory management, ordering supplies, and minimizing waste.
• Health and Safety: Ensuring compliance with food safety regulations and maintaining a safe and clean work environment.

Requirements
Essential Skills:

• Leadership: Ability to motivate and supervise staff, delegate tasks, and make decisions.
• Communication: Strong interpersonal skills to interact with customers, employees, and management.
• Problem-solving: Ability to identify and resolve issues effectively.
• Organization: Effective time management and attention to detail.
• Customer Service: Commitment to providing excellent customer service.
• Food Knowledge: Basic understanding of food preparation and presentation.

Additional Considerations:

• Experience: Previous experience in restaurant management or a related field is often required.
• Certifications: Some certifications, such as ServSafe Food Safety Manager, may be beneficial.
• Education: A high school diploma or equivalent is typically necessary.

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Key Responsibilities

• Frying Food: Operating deep fryers to cook various food items, such as french fries, chicken, and onion rings.
• Temperature Control: Maintaining the proper temperature of the fryer to ensure food is cooked thoroughly and evenly.
• Food Quality: Ensuring the quality of fried food by monitoring cooking times and checking for doneness.
• Cleaning and Maintenance: Cleaning and maintaining the fryer and surrounding equipment to prevent food contamination and ensure proper functioning.
• Safety: Adhering to safety procedures to prevent accidents and injuries.

Qualifications

• Interested candidates should possess an OND / SSCE / GCE / NECO qualification with 1-2 years work experience.

Essential Skills:

• Technical Skills: Ability to operate deep fryers and maintain proper temperature settings.
• Food Safety: Understanding and adherence to food safety regulations.
• Physical Fitness: Ability to stand for long periods and lift heavy objects.
• Attention to Detail: Ensuring food is cooked to the correct temperature and served promptly.

Additional Considerations:

• Experience: Previous experience in a commercial kitchen is often required.
• Certifications: Some certifications, such as ServSafe Food Safety Manager, may be beneficial.
• Education: A high school diploma or equivalent is typically necessary.

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Key Responsibilities

• Overseeing Operations: Ensuring smooth day-to-day operations, including customer service, food quality, and staff management.
• Financial Management: Monitoring sales, costs, and profitability. Preparing financial reports and budgets.
• Human Resources: Hiring, training, and managing staff. Addressing employee concerns and ensuring compliance with labor laws.
• Customer Service: Resolving customer complaints and ensuring a positive dining experience.
• Inventory Management: Controlling food and beverage inventory, minimizing waste, and ordering supplies.
• Health and Safety: Ensuring compliance with food safety regulations and maintaining a clean and safe work environment.
• Marketing and Promotions: Developing and implementing marketing strategies to attract customers and increase sales.

Requirements

• Education: A High School Diploma or equivalent is typically necessary, but a Bachelor's Degree in Hospitality Management or a related field can be advantageous.
• Experience: 2 - 4 years experience in restaurant management or a related field is often required.
• Certifications: Some certifications, such as SERV Safe Food Safety Manager, may be beneficial.

Skills:

• Leadership: Ability to motivate and inspire staff, delegate tasks effectively, and make sound decisions.
• Communication: Strong interpersonal skills to interact with customers, employees, and suppliers.
• Problem-solving: Ability to identify and resolve issues promptly.
• Organization: Effective time management and attention to detail.
• Customer Service: Commitment to providing excellent customer service.
• Financial Knowledge: Understanding of basic accounting principles and financial analysis.

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Key Responsibilities

• Customer Service: Greeting customers, processing payments, and providing assistance as needed.
• Cash Handling: Accurately handling cash, credit cards, and other forms of payment.
• Point of Sale (POS) Systems: Operating POS systems to process transactions and generate receipts.
• Inventory Management: Assisting with inventory control and stock replenishment.
• Customer Relations: Building positive relationships with customers and resolving any issues that arise.
• Attention to Detail: Ensuring accurate transactions and proper cash handling.

Requirements

• Education: a High School Diploma or equivalent is typically necessary
• Experience: Previous experience in a customer service role is often required.

Essential Skills:

• Customer Service: Excellent interpersonal skills and a friendly demeanor.
• Math Skills: Ability to perform basic arithmetic calculations accurately.
• Cash Handling Skills: Experience in handling cash and other forms of payment.
• Computer Skills: Familiarity with POS systems and other computer applications.

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Key Responsibilities

• Cleaning: Cleaning and sanitizing restaurant facilities, including floors, walls, windows, and restrooms.
• Waste Management: Collecting and disposing of trash and recycling.
• Maintenance: Assisting with minor maintenance tasks, such as changing light bulbs and repairing furniture.
• Safety: Ensuring a safe and clean work environment by identifying and addressing potential hazards.

Requirements
Additional Considerations:

• Experience: Previous experience in cleaning or janitorial services is often required.
• Education: A high school diploma or equivalent is typically necessary.

Essential Skills:

• Physical Fitness: Ability to perform manual labor tasks, such as sweeping, mopping, and scrubbing.
• Attention to Detail: Ensuring a clean and well-maintained environment.
• Organization: Ability to manage tasks efficiently and prioritize workload.
• Safety Awareness: Understanding of safety procedures and the ability to identify potential hazards.

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Job Summary

• The Restaurant Accountant is responsible for managing the financial operations of the restaurant, ensuring accurate financial reporting, and maintaining compliance with accounting standards. 
• This role involves overseeing accounts payable and receivable, payroll, to support the restaurant's profitability and operational efficiency.

Key Responsibilities
Financial Reporting:

• Prepare and submit monthly, quarterly, and annual financial reports to management.

Budgeting and Forecasting:

• Assist in preparing annual budgets and forecasts.
• Monitor and analyze actual performance against budget and forecast.

Accounts Payable and Receivable:

• Manage and process accounts payable and receivable.
• Ensure timely payment of invoices and follow up on outstanding payments.

Inventory Management:

• Monitor and analyze inventory levels and usage.
• Implement inventory management systems and procedures.

Compliance and Internal Controls:

• Ensure compliance with accounting standards, laws, and regulations.
• Implement and maintain internal controls to safeguard assets and prevent fraud.

Taxation and VAT:

• Ensure compliance with tax laws and regulations.
• Prepare and submit tax returns and VAT reports.

Audits and Financial Reviews:

• Assist with internal and external audits.
• Implement recommendations from audits and financial reviews.

Staff Supervision and Training:

• Supervise and train accounting staff.
• Ensure that accounting staff are aware of and comply with accounting policies and procedures.

Requirements
Qualifications:

• Bachelor's Degree in Accounting or related field.
• Experience: 3-5 years of experience in accounting, preferably in the hospitality industry.

Skills:

• Strong knowledge of accounting principles and practices.
• Proficient in accounting software .
• Excellent analytical and problem-solving skills.
• Strong communication and interpersonal skills.

Personal Qualities:

• High level of integrity and professionalism.
• Ability to work under pressure and meet deadlines.
• Strong attention to detail and organizational skills.

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Key Responsibilities

• Building Maintenance: Ensuring the upkeep and maintenance of the restaurant facility, including cleaning, repairs, and renovations.
• Equipment Maintenance: Inspecting, servicing, and repairing restaurant equipment, such as kitchen appliances, HVAC systems, and electrical components.
• Safety Inspections: Conducting regular safety inspections to identify potential hazards and ensure compliance with safety regulations.
• Pest Control: Implementing pest control measures to prevent infestations and maintain a sanitary environment.
• Vendor Management: Coordinating with vendors for repairs, maintenance, and supplies.
• Energy Efficiency: Monitoring energy consumption and implementing measures to reduce costs and improve efficiency.
• Emergency Preparedness: Developing and implementing emergency response plans and procedures.

Requirements

• Candidates should possess minimum of an OND qualification with 2 - 3 years of work experience.

Essential Skills:

• Technical Skills: Knowledge of building maintenance, plumbing, electrical systems, and HVAC equipment.
• Problem-solving: Ability to diagnose and repair equipment malfunctions.
• Safety Awareness: Understanding of safety regulations and procedures.
• Organization: Effective time management and ability to prioritize tasks.
• Physical Fitness: Ability to perform manual labor tasks, such as cleaning, repairs, and maintenance.

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Job Responsibilities
Preparation of Ingredients:

• Measure and mix ingredients according to recipes to prepare dough, batters, and other baking mixtures.
• Ensure all ingredients are fresh and of high quality, checking for expiration dates and proper storage.

Baking Products:

• Operate ovens and other baking equipment to bake a variety of products, including bread, pastries, cakes, cookies, and other baked goods.
• Monitor baking times and temperatures to ensure products are baked to perfection.

Recipe Development:

• Create and test new recipes for baked goods, incorporating seasonal ingredients and customer preferences.
• Adjust recipes as needed to improve taste, texture, and presentation.

Decoration and Presentation:

• Decorate cakes, pastries, and other baked goods using icing, glazes, and other finishing touches to enhance visual appeal.
• Ensure that all products are presented attractively for display and sale.

Quality Control:

• Conduct regular quality checks on baked goods to ensure consistency in taste, texture, and appearance.
• Address any issues with product quality and make necessary adjustments to recipes or processes.

Inventory Management:

• Maintain an inventory of baking supplies and ingredients, ensuring that stock levels are adequate for production needs.
• Assist in ordering supplies and managing inventory to minimize waste and ensure freshness.

Sanitation and Safety:

• Follow all health and safety regulations, including proper food handling, sanitation, and cleanliness in the baking area.
• Clean and maintain baking equipment, tools, and workspaces to ensure a safe and hygienic environment.

Collaboration:

• Work closely with kitchen staff and management to coordinate baking schedules and meet production demands.
• Assist in training new bakers or kitchen staff on baking techniques and safety procedures.

Customer Interaction:

• Occasionally interact with customers to take special orders or provide information about baked goods.
• Respond to customer feedback and make adjustments to products as needed.

Time Management:

• Plan and prioritize baking tasks to ensure timely production of baked goods for service or sale.
• Manage multiple baking projects simultaneously while maintaining high standards of quality.

Continuous Learning:

• Stay updated on industry trends, new baking techniques, and emerging ingredients to enhance skills and product offerings.
• Attend workshops or training sessions to improve baking knowledge and techniques.

Requirements

• Candidates should possess an OND or equivalent with 1 - 2 years experience.

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Key Responsibilities
Inventory Management:

• Receive and inspect incoming shipments of food, beverages, and supplies for quality and quantity.
• Maintain accurate inventory records, including stock levels, expiration dates, and product conditions.
• Conduct regular inventory counts and reconcile discrepancies between physical stock and inventory records.
• Storage and Organization:
• Organize and store products in a clean, safe, and efficient manner, following FIFO (First In, First Out) principles to minimize waste.
• Ensure that all items are properly labeled and stored according to health and safety regulations.

Issuing Supplies:

• Issue supplies to kitchen staff and other departments as needed, ensuring that requests are fulfilled accurately and promptly.
• Maintain a log of issued items and track usage to assist in inventory forecasting.

Stock Replenishment:

• Monitor stock levels and notify management when reordering is necessary to prevent shortages.
• Assist in the preparation of purchase orders and communicate with suppliers regarding inventory needs.

Health and Safety Compliance:

• Ensure that all storage areas are clean, organized, and compliant with health and safety regulations.
• Conduct regular inspections of storage areas to identify and address any potential hazards.

Record Keeping:

• Maintain accurate records of inventory transactions, including receipts, issues, and returns.
• Prepare reports on inventory levels, usage trends, and discrepancies for management review.

Collaboration:

• Work closely with kitchen staff, management, and suppliers to ensure smooth operations and timely supply of necessary items.
• Assist in training new staff on inventory management procedures and best practices.

Waste Management:

• Monitor and manage food waste, ensuring that expired or damaged items are disposed of properly.
• Implement strategies to minimize waste and improve inventory turnover.

Qualifications

• High School Diploma or equivalent; additional certification in Inventory Management or related field is a plus.
• 1 - 2 years of work experience as a storekeeper or in a similar role, preferably in the food service or hospitality industry.
• Strong organizational skills and attention to detail.
• Basic knowledge of inventory management software and Microsoft Office applications.
• Ability to lift heavy items and perform physical tasks as required.
• Good communication and interpersonal skills.